Heat the oil in a large pan on medium -high heat. Pop the mustard seeds and add in ginger garlic paste. Saute for 30 seconds.
Add the onions and cook till translucent. Add the tomatoes and cook till they turn soft and mushy.
Add in the spice powders, salt and cook for 2 mins. Add in the chicken pieces and water. Mix well, cover and cook.
When chicken is halfway done, add in the spinach and coriander leaves. Cook till the chicken is completely done and the gravy is thick.
Serve hot with rice, rotis etc.
By Ria Samuel